Last updated on January 23rd, 2023
Little Lemon Pudding Cakes are dreamy-delicious for afternoon tea. They are made from a simple custard batter to which a small amount of flour and some softly beaten egg whites are added. When the batter is poured into ramekins and baked in a water bath, or “Bain Marie,” the egg whites rise to the top while the custard (or “pudding”) settles at the bottom. I like to invert them so that the pudding is on the top!
To watch me make, bake, decorate, and serve Little Lemon Pudding Cakes (you’re invited to afternoon tea!), watch the video above. I think you will be surprised to learn just how quickly the cakes come together. (Click here to subscribe to my YouTube channel; click here to get my weekly email updates.)
Nonstick cooking spray for greasing the ramekins
3 large eggs, separated
1 cup (237 ml) whole milk
2 tablespoons (28g) butter, melted
The grated zest of 2 large lemons
The juice from 2 large (or 3 small) lemons — about 6 tablespoons
Optional: 1/2 teaspoon lemon extract for added zing
1/4 teaspoon salt
1 cup (200g) sugar
6 tablespoons (50g) all purpose or “plain” flour
6 (6-ounce) ramekins
A 9 x 13 baking dish to hold the ramekins
Two large bowls — one for mixing the custard batter, and one for beating the egg whites (I used the bowl of my standing mixer)
Center the oven rack and preheat the oven to 350°F (177°C) Spray the ramekins with nonstick spray, and place them in the 9 x 13 baking dish.
In a large bowl, violently beat the egg yolks with a wire whisk. Then whisk in the milk, melted butter, lemon zest, lemon juice, lemon extract (if you are using it), salt, sugar, and flour. Set aside.
In another large bowl, beat the egg whites until soft peaks form.
A little at a time (3 additions for me), fold the beaten whites into the custard batter. The mixture will be rather thin, and you will see bits of egg white throughout the batter.
Pour or ladle the batter into the prepared ramekins. Add enough hot (not boiling) water to reach halfway up the sides of the ramekins.
Bake in the preheated oven until the cakes puff and turn golden or even spotty brown on top — 40-45 minutes. Use tongs to transfer the ramekins to a wire rack. Cool for 15-30 minutes, then unmold onto dessert plates. Decorate with berries and a mint leaf.
After baking the cakes, allow them to cool in their ramekins to room temperature. Cover with cling film and refrigerate for up to 24 hours. To insure easy unmolding, heat one or two ramekins at a time in the microwave oven for approximately 20 seconds. Unmold and decorate.
Little Lemon Pudding Cakes
- 6 6 oz (177ml) ramekins, sprayed with non-stick vegetable spray
- 1 9x13 baking dish to hold the ramekins
- Non-stick vegetable spray for greasing the ramekins
- 3 large eggs, separated
- 1 cup (237ml) whole milk
- 2 teaspoons lemon zest
- 6 tablespoons freshly-squeezed lemon juice (from 2-3 lemons)
- 1/2 teaspoon lemon extract (optional for added "zing")
- 2 tablespoons (28g) melted butter
- 1/4 teaspoon salt
- 1 cup granulated sugar
- 6 tablespoons (50g) all-purpose or "plain" flour
- Center the oven rack and preheat the oven to 350°F (177°C). Spray the ramekins and place them in the baking dish. Set aside.
- In a large bowl, beat the egg yolks with a wire whisk. Then whisk in the milk, melted butter, lemon zest, lemon juice, lemon extract (if you are using it), salt, sugar, and flour. Set aside.
- In another large bowl, or in the bowl of a standing mixer, beat the egg whites until soft peaks form.
- A little at a time, fold the beaten whites into the custard batter. The mixture will be rather thin, and you will see bits of egg white throughout the batter.
- Pour or ladle the batter into the prepared ramekins. Add enough hot (not boiling) water to reach halfway up the sides of the ramekins.
- Bake in the preheated oven until the cakes puff and turn golden or spotty brown on top -- 40-45 minutes. Use tongs to transfer the ramekins to a wire rack. Cool for 15-30 minutes, then unmold onto dessert plates. Decorate with berries and a mint leaf.
These look absolutely Divine ❤️❤️❤️
I love watching you make these of course. Lemon is my first choice for dessert so I will be trying this soon! Thank you!
Enamored of this recipe-
Can’t wait to make it for friends next week!
ellin pollachek says
Lemon anything is my favorite way to charm my taste buds. I will definitely make this in the next week.
Dori Wright says
The recipe doesn’t say when/how to use the sugar.
Kevin Lee Jacobs says
Hi Dori – Sugar is there now. (Also, I need a proof-reader.)
Patsy in Nixa, MO says
I left you a comment earlier, asking how to subscribe to your blog. I just found a link, so I’m all signed up and so happy I found you. Between you, Nicolas Fairford, and Dean and Nala of 1bike1world, who needs TV? I’ll be watching YouTube every evening to be entertained, educated, and inspired. What else does a woman need? I’ve been watching you cook, and I want to make it all, except those stuffed red peppers and the red pepper soup. I eat everything except raw or rare flesh and red peppers. Nicolas cooks also, but he’s in Edinburgh and the Brits have a slightly different cuisine than ours. Still enjoyable. It’s fun to see the contrast between your vlog and his. Both are absolutely delightful and make an old woman’s life more fun. So thank you.
Suzanne Hicks says
New subscriber here. Saw your video on YouTube and loved the content
Do you think this recipe could also be made with a 9 inch springform pan in a bain Marie instead of individual ramekins? Also, I would love to be your proofreader if you are actively looking for one! 🙂
Have you ever doubled the batch? Would it work as well?